Prep Cook HVSR

3 weeks ago


San Jose, United States Valencia Group Full time
Job Details

Job Location
Hotel Valencia Santana Row - San Jose, CA

Position Type
Seasonal

Salary Range
$22.00 - $24.00 Hourly

Job Category
Restaurant - Food Service

Description

JOB SUMMARY:

Responsible for ensuring banquet food preparation within the kitchen including quality, production, and cleanliness.

Physical abilities
  1. Standing/Walking: Constantly. Various surfaces including carpet, tile, and rubber mats.
  2. Crouching (Bend at knees): Frequently. Cleaning, lifting heavy objects, put supplies away; stock supplies, reach lower shelving in walk-ins and supply shelves.
  3. Stooping (Bend at waist): Frequently. Putting supplies away and prepping food for banquets or the line.
  4. Twisting (knees, waist, neck): Frequently. Cooking food, reaching to place and/or retrieve supplies, products and performing line duties. Serving guests, maneuver through crowds and staff.
  5. Climbing: Occasionally. Place and or retrieving products. Stair climbing.
  6. Balancing: Constantly. Carrying trays, beverage containers, supplies, products, setting items on tables, working near hot equipment.
  7. Reaching (overhead/extension): Frequently. Reach overhead supplies, serve guests, retrieve hot/cold plates at arm's length extension. Working the line if needed.
  8. Handling/grasping: Constantly. Set full plates, carry trays and supplies, working with knives, slicer, utensils, saut pans, water faucets
  9. Fingering/feeling: Frequently. Write orders, garnish plates, spices and other foods
  10. Pushing/pulling: Occasionally. Moving racks, carts. Weight can range from 5-100lbs for approximately 30 yards. Maximum weight 100lbs. force
  11. Lifting/carrying: Frequently. Carrying full trays of food and beverages, carry supplies. Products weighing an average weight: of 20 lbs.-35 lbs for approximately 100 feet distance. Maximum weight: 50 lbs.
  12. Smell: Constantly. Detect potential hazards and odors
  13. Tasting: Frequently. Assurance of food quality and consistency.


Working Environment:
  • Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
  • Exposure to Food and Beverage hazardous cleaning chemicals.
  • Exposure to food items and beverages.
ESSENTIAL FUNCTIONS:
  • Current Serv-Safe (Food Handler's) certification.
  • Be knowledgeable of plate presentations and preparations of all menu items.
  • Assist in the proper utilization of excess food product for lowest possible attainable food cost.
  • Set up and maintain stock of food-preparation line.
  • Prepare food as required
Basics:
  • Attend required meetings
  • Keep work areas clean and organized
  • Be extremely courteous to all customers and fellow team members
  • Report any unsafe conditions to your supervisor immediately
  • Maintain hotel equipment in proper working conditions
  • Any other duties assigned by your immediate supervisor
Experience:
  • Must be able to correctly and safely use standards kitchen equipment to include chef's knives, convection ovens, meat and cheese slicing machines, steamers, mandolins, grills, and broilers.
  • Knowledge of principles and processes for providing customer service. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation.
  • Must have knowledge of standard catering presentation techniques.
  • Job requires skills to organize scheduled work to insure on time deliveries.
  • Job requires being reliable, responsible, and dependable, and fulfilling obligations. Employee has to work under pressure and time deadlines during peak periods.
  • Job requires accepting criticism and dealing calmly and effectively with high stress situations
  • Nonessential Skills:
  • Assisting with food preparation and service in other areas of the kitchen- at times assisting on the line (if needed)
  • Commitment to scratch cooking and healthy foods.
Qualifications:
  • 2 years providing excellent one on one customer service
  • Must be able to communicate with others to convey information effectively.
  • 2 years food preparation experience preferred.

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